Kotogán Alexandra, Furka Zsófia Terézia, Kovács Tamás, Volford Bettina, Papp Dóra Anna, Varga Mónika, Huynh Thu, Szekeres András, Papp Tamás, Vágvölgyi Csaba, Mondal Keshab Chandra, Kerekes Erika Beáta, Takó Miklós
Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary.
Department of Microbiology, Vidyasagar University, Midnapore 721102, India.
Foods. 2022 Jun 10;11(12):1711. doi: 10.3390/foods11121711.
Hydrolysis of olive, rapeseed, linseed, almond, peanut, grape seed and menhaden oils was performed with commercial lipases of , , , and . In chromogenic plate tests, olive, rapeseed, peanut and linseed oils degraded well even after 2 h of incubation, and the , and lipases exhibited the highest overall action against the oils. Gas chromatography analysis of vegetable oils hydrolyzed by lipase revealed about 1.1 to 38.4-fold increases in the concentrations of palmitic, stearic, oleic, linoleic and α-linolenic acids after the treatment, depending on the fatty acids and the oil. The major polyunsaturated fatty acids produced by lipase treatment from menhaden oil were linoleic, α-linolenic, hexadecanedioic, eicosapentaenoic, docosapentaenoic and docosahexaenoic acids, with yields from 12.02 to 52.85 µg/mL reaction mixture. Folin-Ciocalteu and ferric reducing power assays demonstrated improved antioxidant capacity for most tested oils after the lipase treatment in relation to the concentrations of some fatty acids. Some lipase-treated and untreated samples of oils, at 1.25 mg/mL lipid concentration, inhibited the growth of food-contaminating bacteria. The lipid mixtures obtained can be reliable sources of extractable fatty acids with health benefits.
使用、、、和的商业脂肪酶对橄榄油、菜籽油、亚麻籽油、杏仁油、花生油、葡萄籽油和鲱鱼油进行水解。在显色平板试验中，橄榄油、菜籽油、花生油和亚麻籽油即使在孵育2小时后仍能很好地降解，并且、和脂肪酶对这些油表现出最高的总体活性。对经脂肪酶水解的植物油进行气相色谱分析表明，处理后棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸的浓度增加了约1.1至38.4倍，这取决于脂肪酸和油的种类。经脂肪酶处理的鲱鱼油产生的主要多不饱和脂肪酸为亚油酸、α-亚麻酸、十六烷二酸、二十碳五烯酸、二十二碳五烯酸和二十二碳六烯酸，反应混合物中的产量为12.02至52.85μg/mL。福林-西奥尔特试剂法和铁还原能力测定表明，与某些脂肪酸的浓度相关，脂肪酶处理后的大多数受试油的抗氧化能力有所提高。一些脂肪酶处理和未处理的油样，脂质浓度为1.25mg/mL时，可抑制食品污染细菌的生长。所获得的脂质混合物可以成为具有健康益处的可提取脂肪酸的可靠来源。
